In a large bowl mix together the crème fraiche and horseradish cream, season and set aside
Gently heat through the puy lentils, if serving warm, add a little extra virgin olive oil if they are sticking together. Pour over the dressing and stir in the chopped dill
Place the radicchio leaves and baby spinach onto a serving platter, season with salt and a squeeze of lemon
Add the puy lentil mix over the leaves and gently flake over the mackerel and sprinkle over the flaked, toasted almonds. ENJOY!